So, we can put this egg debate to rest! The eggs on top were boiled with salt in the water, and it was a TOTAL DISASTER to the point where I couldn’t use them for deviled eggs. The bottom eggs, however, were boiled with my secret ingredient. I barely had to crack the shells, and they just slipped right off! I hope this can help someone for Christmas if you are making deviled eggs. I will put the recipe in the first comment.
Struggling to peel hard-boiled eggs is a common kitchen frustration. Fortunately, renowned French chef Jacques Pépin offers a remarkably simple solution that can make this task much easier for everyone. Pépin’s trick begins before the egg even hits the boiling water. He recommends poking a small hole in the wider end of the egg. This…